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Makgeolli is an alcoholic beverage from Korea. It is a slightly viscous, milky, off-white, and faintly sparkling rice wine with a slightly sweet, acidic, bitter, and astringent flavour. Due to chalky sediment, it appears hazy. Due to its low proof, which ranges from 6 to 9% alcohol by volume, it is frequently referred to as a "communal beverage" instead of hard liquor.
Makgeolli is frequently unpasteurised in Korea, and the wine ages in the bottle. Many exported makgeolli undergo pasteurisation due to the limited shelf life of unpasteurised "draft" makgeolli, which deprives the beverage of complex enzymes and flavour compounds. Bananas and strawberries are two examples of fruits that have recently been added to makgeolli to produce new tastes. Read more!
7 Famous Makgeolli Brands With Popular Pairings
Unpasteurised Tiger Makgeolli (BHD Brewery)
BHD Brewery's Unpasteurised Tiger Makgeolli is served with pink dipping salt and gently battered pan-fried prawn jeon. While cleaning the tongue and getting it ready for the next taste, the makgeolli's delicate sweetness and mild bitterness successfully cut through the prawns' richness and fattiness. Fermented raw rice is used to make this aromatic and flavourful makgeolli.
Gapyeong Pine Makgeolli (Woorisool Brewery)
Tender strips of beef tenderloin are marinated in garlic, oyster sauce, and sesame oil for this sweet and spicy meal. They are then covered with a mixture of corn flour and sweet rice flour and fried until crisp. The ideal accompaniment to this colourful dish with a Chinese influence is Gapyeong Pine Nut Makgeolli. Made with freshly harvested local rice and pine nuts, this makgeolli is smooth and easy to drink.
Freshwater Snail Rice Makgeolli (Yangchon Brewery)
Perilla leaf may be the only local vegetable that goes well with pork. With notes of mint, basil, and anise, the grassiness of the perilla leaf leaves the mouth feeling clean after cutting through the fatty pork belly. The dish is served with Freshwater Snail Rice Makgeolli, which is brewed at a low temperature and has a distinct apple flavour. It is smooth and has a deep depth of flavour. It is prepared using freshly harvested rice from Nonsan that was grown using the snail farming method in an organic manner.
Neurin Maeul Makgeolli (Baesangmyeon Brewery)
The four distinct fermentation stages of makgeolli—spring, summer, autumn and winter—each with its own distinct flavour characteristics are offered by Neurin Maeul Makgeolli (Baesangmyeon Brewery) and Pub. Remember that makgeolli tastes sweeter the younger it is.
Hongcheon-gang Takju (Ye-Sul Brewery)
Berkshire K pig, which is valued for its high fat content, flavour, and juiciness, is boiled first and then pan-fried to produce an extra firm texture for the Bubu pork bossam. Hongcheon-gang Takju is a favourite among experienced drinkers due to its clear, dry flavour and relatively high alcohol content (12%), which is typical of makgeolli prepared with non-glutinous rice.
Sobaeksan Makgeolli (Daegang Brewery)
Namsangol Sanchaejip's pork bulgogi, marinated in ground fruit and soy sauce and then pan-grilled over high heat, pairs well with Sobaeksan Makgeolli's distinctive yoghurt-like acidity and silky nuttiness. A fragrant chamnamul salad, softly tossed with green plum gochujang and sesame oil, accompanies the smokey pig bulgogi.
Baekryun Misty Makgeolli (Shinpyeong Brewery)
Made with excellent Haenaru rice from Dangjin in Cheongcheongnamdo Province, Baekryun Misty Makgeolli has a creamy texture and a mild flavour. To add a delightfully smokey scent, the pork neck marinated in soy sauce is first pan-fried and then cooked over charcoal. Yuzu soy sauce is used to garnish the pickled veggies and chives.
